Senga’s mostarda and jam are the meeting point between a genuine enthusiasm for the Mantuan fruits and the desire to exalt them with creativity while preserving their original purity. It's an hard privilege to cultivate fruit and vegetables, taking care of plants, irrigating vegetable gardens, monitoring the ripening of the juicy fruits that will be preserved in glass jars for long-term storage. The picture of sunny rows full of apples, pears, plums, apricots, figs, quinces together with the vegetable garden colored of several different and intense dyes like red ripe strawberries, green and yellow peppers and orange pumpkins and melons, satiates eyes. In the first morning hours, when the bugs still rest, experienced hands with delicate precision, detach only the ripe fruits and carefully place them in the strong wooden case. The emotion that we feel while covering the short distance from the fertile countryside and the kitchens while carrying the precious harvest, recurs until late autumn. The laboratory is in continuous activity and ready to receive and store all the flavors and scents of each single fruit. Operators in charge of cooking are always very careful and scrupulous. Every now and then, they create with enthusiasm new and unexpected delicacies that represent a smart compromise between tradition and innovation. No dyes, preservatives or thickeners are added. At the end of the long and laborious process of cooking the fruit, the mostarda is manually placed in the jars, taking care of the juice covering that will keep this product lively and spicy for long. Differently, the boiling jam is quickly stored into the jars and sealed, ready to delight grateful palates.